In a medium saucepan, combine 2 cups of water with 2 cups of sugar over medium heat. Stir frequently until it gently boils and the sugar dissolves, about 5 minutes.

Once the syrup has cooled for about 10 minutes, add 2 cups of fresh rose petals, 1 teaspoon of citric acid, the juice of one lemon, and 1 thinly sliced orange.

Let the mixture infuse for at least 24 hours at room temperature, away from direct sunlight.

After 24 hours, strain the mixture through a fine-mesh strainer to remove the solids, collecting approximately 3-4 cups of syrup.

Seal the bottle tightly and store in the refrigerator for 1-2 weeks. For longer storage, freeze in ice cube trays.